Most of the time, Ryan is behind the camera while I am cooking or baking. On occasion he is at work and I'm cooking with one hand, taking photos with the other. It is rare that we are both in the kitchen cooking or baking together, but it is always a joy. Cooking is one of my favorite things and I love sharing it with the one I love.
Ryan and I met Autumn Rudolph a few months ago to chat about wedding photos. We're getting married in April in a small City Hall ceremony here in Seattle and wanted a photographer that would capture the excitement of our day. In conversation we shared with Autumn our love of cooking and food and our blog. Autumn suggested a cooking or baking themed engagement shoot! Of course!
Autumn spent a Saturday morning with us a few weeks ago while we enjoyed our morning coffee and made Ryan's favorite cookies, snickerdoodles. We had so much fun and Autumn is just a joy to work with. She gave great direction for a couple who is pretty camera shy (I really don't even like my hands in photos!) and we are so happy with the results.
Snickerdoodle cookies are really quite easy. Basic ingredients and a dusting of cinnamon sugar, these cookies come together quickly and have a great balance between soft and chewy. If you love cinnamon and sugar, these are a great treat.
Preheat oven to 350 degrees. In a large bowl, combine two sticks (1 cups) of room temperature butter with 1 1/2 cups of sugar. Using a whisk or spoon, cream together the butter and sugar. Add two eggs and cream together until smooth.
Stir in 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. Mix well. Add 2 3/4 cups of all purpose flour, 1 cup at a time, mixing well after each addition. Refrigerate dough and a non stick baking sheet for 10 minutes.
In a small bowl, combine 3 tablespoons of sugar and 3 teaspoons of cinnamon. Using a small cookie scoop, roll refrigerated dough into small balls and roll in cinnamon sugar mix. Place six cookies on refrigerated cookie sheet and bake 10 minutes. Cookies spread quite a bit so don't crowd them! Refrigerate dough between baking. Cool cookies immediately on a wire rack.
Thanks Autumn for our great engagement photos documenting these cookies. We had a blast and in the end had some beautiful photos and some yummy cookies! I'm convinced cookies baked with a loved one are the best ever!
A huge thanks to Autumn L. Rudolph Photography for capturing Ryan and I together in the kitchen!
Snickerdoodle CookiesBy Land of Noms, February 15, 2015
- 1 cup of butter (2 sticks) room temperature
- 1 1/2 cups of sugar
- 2 eggs
- 2 teaspoons of cream of tartar
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 2 3/4 cups of all purpose flour
- 3 tablespoons of sugar
- 3 teaspoons of ground cinnamon
- Preheat oven to 350 degrees
- Cream together butter and sugar in a large mixing bowl until light and fluffy
- Add eggs and mix until smooth
- Add cream of tartar, baking soda, and salt and mix well
- Add flour, 1 cup at a time, mixing until well incorporated and a soft dough forms
- Refrigerate dough at least 10 minutes before baking
- Mix together 3 tablespoons of sugar and 3 teaspoons of cinnamon in a small bowl
- Using a small cookie scoop, roll refrigerated dough between palms and coat in cinnamon/sugar
- Arrange 6 cookies on a non stick baking dish, at least 2 inches apart
- Bake cookies for 10 mintues or until lightly browned, move to a wire rack immediately and cool completely
- Continue baking cookies, refrigerating dough between batches
Original recipe found at Food.com
Sharing our culinary adventures in Cascadia with simple, sustainable & satisfying eats. Bon Appétit!